Gluten Free for You and Me?

myplate
Written By Judy Doherty, MPS, PCII

According to Packaged Facts, gluten-free sales reached more than $2.6 billion by the end of 2010 and are now expected to exceed more than $5 billion by 2015. Why? It turns out that there are lots of reasons to explore gluten-free foods -- gluten sensitivities and an interest in new, healthful foods are just a few of the reasons for a rise in gluten-free sales.

Celiac Facts

Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.One in 133 Americans has celiac disease. An estimated 3 million Americans across all races, ages and genders suffer from celiac disease.Did you know that 95% of celiacs go undiagnosed or are misdiagnosed with other conditions?*  In fact, the average time that a person waits for a correct diagnosis is 6-10 years!**Celiac disease can lead to a number of other disorders, including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.There are NO pharmaceutical cures for celiac disease. A 100% gluten-free diet is the only existing treatment for celiac today.

Why Go Gluten-Free?

Many people adopt a gluten-free diet because it is a trend in stores now. Here are some pros and cons:

Pros:

  • Going gluten-free can be a great way to try new grains. Amaranth, corn, rice, and quinoa are all gluten-free. Make them whole grain and low in fat and sodium and you have a winning base for a meal! Be sure to keep MyPlate’s portion guidelines in mind.
  • Giving up gluten and wheat might mean giving up a lot of unhealthful refined wheat choices, like croissants, cookies and white bread.

Cons:

  • Gluten-free foods can be expensive -- often two to three times the cost of their gluten-tastic companions.
  • Gluten-free products can still be high in sodium, sugar, and/or fat. Gluten-free does not automatically mean a food is healthful. Check the Nutrition Facts panel before tossing a new food in your cart.

* Fasano A, et al. Arch Intern Med. 2003;163:286-292.** Daniel Leffler, MD, MS, The Celiac Center at Beth Israel Deaconness Medical CenterBrought to you by: TheNutritionEducationStore.com. Check out our posters, PowerPoint Shows, games, handouts, and much more!

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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